12 Eggs
1/2 c Mayonnaise
1/2 ts Salt
1 ds Pepper
1 ts Prepared mustard
1/4 c Sweet pickles; minced
Paprika; (optional)
Put eggs in a large pan and cover with water 1 to 2 inches above the
eggs. Put a lid on the pan and heat quickly to a full boil. Take the
pan off the heat as soon as it boils, then let the eggs stand in the
hot water for 15 minutes. Drain and cool the eggs by filling the pan
with cold water. Peel the eggs and cut in half lengthwise. Remove
yolks and put in a mixing bowl. MAsh the yolks with a fork or an
electric mixer. Add mayonnaise, salt, pepper, and mustard and mix
until well blended. Stir in the pickle. Stuff egg whites with the
yolk mixture. (A pastry bag is great for this.) Sprinkle with a
little paprika if desired. Eggs should be wrapped well and kept cold
until ready to serve.
